Small-Batch Baking for Chocolate Lovers

Small-Batch Baking for Chocolate Lovers

Debby Maugans

Language: English

Pages: 352

ISBN: 0312612249

Format: PDF / Kindle (mobi) / ePub

"In this age of singles, couples and otherwise smaller households, Small-Batch Baking is an idea that's in step with the times."―The Dallas Morning News

No one can resist the allure of home-made chocolate desserts―but when recipes yield a full dozen or more, we often eat more than our serving size. In Small-Batch Baking for Chocolate Lovers, acclaimed food writer Debby Maugans solves the problem by crafting irresistible chocolate recipes perfectly suited for two.

Featuring more than 120 cookie, cake, pie, tart, muffin, and scone recipes, over-the-top and lavishly loaded with chocolate of all kinds, nuts, candy bars, and flavors. Ideal for the single guy or gal, small family, retiree, or bride-to-be.

There's a dessert in this book for every occasion: a fool-proof birthday chocolate cake recipe, a chocolate orange tart for Valentine's Day, or when you're in the mood for a little self-indulgence, a chocolate soufflé sized for one. Your sweetheart (and your waistline) will thank you!





















tablespoons confectioners’ sugar 2 tablespoons peanut butter Place the cream and confectioners’ sugar in a small, deep mixing bowl. Beat on high speed using a handheld electric mixer until firm peaks form. Scrape in the peanut butter and beat until blended. Cover and refrigerate the mousse until ready to serve, up to 2 hours. Makes about � cup Warm Truffle Cakes with Quick Brandied Cherries These are a few of my favorite things, and they all go together into a simple, yet spectacular

Pudding Cakes You have heard of wanting to do a face-plant into a bowlful of something yummy? This would be the bowl. A fudgy, minty cake layer separates from the pudding layer as it bakes, and the mints melt into the layers to give them crème de menthe flavor. I like to bake this in my deep cereal bowls, then curl up on the couch with a big spoon, a good book, and a soft blanket. � cup all-purpose flour � cup granulated sugar 3 tablespoons plus 1 teaspoon unsweetened cocoa powder, divided

teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 3 tablespoons unsalted butter, softened Sour Cream Chocolate Ganache (recipe follows) Position a rack in the center of the oven and preheat oven to 350°F. Lightly butter the insides of two clean 14.5-ounce cans and lightly dust them with flour, tapping out the excess. Line the bottoms of the cans with rounds of parchment paper and set them aside. Alternatively, line 4 regular-size muffin cups with paper liners. Whisk the

filled about half-full.) Sprinkle with the topping. Fill the empty muffin cups halfway with water to prevent them from scorching. Bake the muffins until a toothpick inserted into the center of one comes out clean, 23 to 27 minutes. Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the empty muffin cups. Turn the muffins out of the cups and let them cool, upright, on the wire rack for at least 10 minutes before serving. Serve

butter until it is solid. Position a rack in the center of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside. Place the pumpkin, sour cream, and egg in a small bowl and whisk to blend. Place the flour, sugar, baking powder, baking soda, salt, and spices in a medium bowl. Whisk to blend. Add the frozen butter pieces and half of the chopped white chocolate, and toss. Add the pumpkin mixture, and stir with a fork just until a soft, rough dough

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